Chocolate Cake With Chocolate Glaze Vegan KA

By mariannefeldman

Can you make a rich, moist cake that's dairy -- (butter and milk) free, but absolutely decadent and flavorful? Yes! This cake takes literally only seconds to put together. Sometimes, we mix the dry ingredients the night before, and in the morning add the remaining ingredients.

Ingredients

• http://www.kingarthurflour.com/recipes/friday-night-double-fudge-chocolate-cake-recipe
• Cake
• 1 1/4 cups (8 3/4 ounces) granulated sugar
• 1 cup (7 1/2 ounces) brown sugar
• 1 cup (7 ounces) vegetable oil
• 2 large eggs-To make a vegan version of this cake, replace the eggs with 2 tablespoons of flax meal mixed with 6 tablespoons of water; let the mixture sit for a few minutes before adding it to the batter.
• 2 teaspoons vanilla
• 3/4 cup (2 ounces) cocoa, sifted after measuring
• 1 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
• 2 cups (16 ounces) brewed coffee (just warm)
• 1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate
• Topping
• 1 cup (6 ounces) semisweet chocolate chips, or coarsely chopped semisweet chocolate
• 1 cup (6 ounces) white chocolate chips, or coarsely chopped white chocolate

Preparation

Step 1

Cake: Preheat the oven to 350°F. Generously grease a 10-inch bundt-style or tube pan.

In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth. In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter.

Spoon the batter into the pan, and sprinkle the chocolate chips on top. Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK.

Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently.

Topping: As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake. Loosen the sides of the cake from the pan, and allow it to cool. Remove it from the pan, and set it on a serving plate, iced-side up. Dust with confectioners' sugar, if desired. This cake keeps several days at room temperature, covered, and also freezes well. Yield: 12 to 16 servings

Optional Glaze: Instead of the chopped chocolate topping, allow the cake to cool for at least 20 minutes, then remove it from the pan. If it sticks, place the pan on a warm burner to loosen and release the cake. Melt the glaze ingredients (semisweet and white chocolates) in the top of a double boiler, then swirl them over the cooled cake.
Nutrition information per serving (1 slice cake, 1/16 of cake, made with white chocolate/semisweet chocolate topping, 127g): 505 cal, 24.3g fat, 6g protein, 20g complex carbohydrates, 44g sugar, 5g dietary fiber, 34mg cholesterol, 185mg sodium, 304mg potassium, 11RE vitamin A, 4mg iron, 98mg calcium, 125mg phosphorus, 33mg caffeine.